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Slow-cooked bean chilli

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Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Slow-cooked bean chilli
This filling protein-packed dish takes no time at all to prepare. I use the 'keep warm' function so it's ready to eat when I get home from work.
Serves
4
Prep
20 minutes
Cook
30 minutes
Each 500g serving contains (excludes serving suggestion)
KCal
330
Carbs
38.3g
Fibre
18.1g
Protein
24.2g
Fat
4.9g
Saturates
0.7g
Sugars
15.0g
Salt
0.36g
Fruit/Veg Portion
5
Ingredients

Ingredients

spray oil of your choice (optional)
2 medium onions, chopped
1 tsp crushed garlic
1/2 tsp ground ginger
300g mixed mushrooms
1-2 peppers (green, red or yellow), chopped
300g Quorn mince
1tbsp balsamic vinegar
80g carrots, cubed
400g can chopped tomatoes
400g can chickpeas in water, drained
400g can kidney beans in water, drained
2 tsp tomato purée
700ml very low-salt vegetable stock
Pinch chilli flakes
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Method

Method

Recipe tips

This recipe has been created by Balance cover star, Shivali, as part of her journey to remission.

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